Mac 'n' Cheese Recipe

• Adapted from Maximo Lopez May, Executive Chef , Wall & Water
• Ingredients
• Sea salt
• 1 pound dry strascinati, strozzapreti, orechiette, cavatelli, or rigatoni pasta
• 4 tablespoons unsalted butter, plus 1 tablespoon for buttering baking dish
• 4 slices day-old country bread, cut into 3/4-inch cubes
• 2 tablespoons minced fresh thyme leaves
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups oyster mushrooms, turmpet mushroomr, or hen o' the woods, wiped clean, trimmed and left whole, if small, or cut lengthwise, in half or thirds, if large
• 2 tablespoons extra virgin olive oil, optional
• 1 cup white wine
• 1 cup heavy cream
• 1 cup milk, or as needed
• 10 ounces, or more, as needed, Cato Corner Bloomsday cheese, or Gruyère, or Emmental, grated or finely chopped
• Zest of 2 lemons, finely grated
• 1/4 cup roughly chopped fresh parsley leaves
• Black pepper, freshly ground

Directions